Description
A delicious and easy recipe for Italian Pesto Parmesan Eggplant Stacks, perfect for a hearty meal.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup marinara sauce
- 1 cup fresh basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
- In a large skillet, heat the olive oil over medium heat. Add the eggplant slices in batches and cook for about 3-4 minutes on each side until they are golden brown. Remove from the skillet and set aside.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the eggplant slices over the sauce, then spread half of the pesto on top. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
- Repeat the layers with the remaining eggplant, pesto, marinara sauce, mozzarella, and Parmesan.
- Sprinkle black pepper and garlic powder on top of the final layer of cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for 5 minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
- For a spicier kick, add red pepper flakes to the marinara sauce.
- You can also substitute zucchini slices for half of the eggplant for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg